Vegetable Stock With Low Sodium |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Entered for safe-keeping. From Donald Gazzinga's The No-Salt, Lowest Sodium Light Meals Cookbook . Recovering heart patients and those with congestive heart failure require drastic measures to eliminate as much sodium from their diet as possible. Ask your local water facility for the amount of sodium in your local water, and read the labels of bottled water, sodium amounts vary widely. MDM switched to Deer Park for very low sodium and good taste. ( Very Low Sodium means 36 mg sodium or less, Low Sodium means 140 mg sodium or less). This stock has 50 mg sodium per cup. Ingredients:
3 medium onions, chopped |
4 medium carrots, chopped |
4 medium celery ribs, chopped |
1 leek, chopped |
2 medium sweet potatoes, chopped |
2 medium red potatoes |
5 garlic cloves, minced |
1 dried bay leaf |
4 fresh thyme sprigs |
4 allspice berries |
12 cups bottled sodium-free water, such as deer park |
Directions:
1. Bring everything to a boil in the water in a large stockpot, over high heat.
2. Reduce the heat and let simmer for about an hour or slightly more. The liquid should reduce about halfway.
3. Strain the stock through a fine mesh, discarding the vegetables and especially the bay leaf.
4. The broth may be used immediately or it can be refrigerated or frozen for up to 3 months and thawed later.
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